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    Rosemary Skewered Monkfish with Olive Oil Stewed Garlic

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    Rosemary Skewered Monkfish with Olive Oil Stewed Garlic

    What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. Rosemary Skewered Monkfish With Olive Oil Stewed Garlic This is messy finger food - lots of rosemary and lemon-infused garlic olive oil, soft ears of garlic to peel, and olive-oiled fingers to lick - so be prepared to get stuck in! It's what out-of-doors food is all about. You can also try this recipe with prawns instead of monkfish if you prefer.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 650g monkfish fillet, cut into chunks
    • Sea salt and freshly ground black pepper
    • 1 tsp pimentón (smoked paprika)
    • 12 rosemary skewers
    • 250ml olive oil
    • 2 large bulbs garlic, separated into cloves (unpeeled)
    • 1 pack fresh rosemary sprigs
    • 1 lemon, halved then cut into chunks
    • Lemon wedges to serve
    • 6 slices of Pain de Campagne bread


    1. Using a skewer, pierce a hole through each chunk of fish. Sprinkle with sea salt, black pepper and pimentón, then toss in 2 tbsp of the olive oil. Thread onto rosemary skewers.
    2. Put remaining olive oil in a pan with the garlic cloves, rosemary sprigs and chunks of lemon. Gently cook over a low heat for 30 minutes.If the temperature is too high, it will fry rather than gently stew.
    3. Barbecue or grill the monkfish skewers on all sides, brushing with the stewed garlic oil on each turn. Grill for a total of about 5 minutes, or until browned at the edges. Toast the bread on the barbecue. Brush each crisped surface with olive oil and sprinkle with salt.
    4. To serve, pour the olive oil mixture onto a large serving dish. Press the garlic cloves from their papery husks to eat with the monkfish or squash onto the toasts. Lay the grilled monkfish skewers on the oil and serve with toast and lemon wedges.

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